Perfectly Al Dente: Where Melbourne Goes for Pasta

Some restaurants are good. Others become institutions. Tipo 00? It’s firmly in the latter camp. Since opening its doors in 2014, this pasta haven has cemented itself as a must-visit for anyone who takes their carbs seriously. Owned by Andreas Papadakis, Luke Skidmore, and Alberto Fava, Tipo 00 is all about house-made pasta, big flavours, and an atmosphere that makes you want to linger over that second (or third) glass of wine.

Handmade Pasta & All the Good Stuff

The name, Tipo 00, nods to the finely ground flour essential for making next-level pasta and pizza, but here, pasta is the star. Every dish is a testament to the kind of careful technique that turns simple ingredients into something magical.

Start with the fiori di zucca—zucchini flowers with friggitelli peppers and anchovies—before moving on to the silky stracciatella, served with pickled grapes, sunflower seeds, and Geraldton wax. The crudo? Always a winner.

When it comes to pasta, it’s a tough choice. The mafaldine with veal ragu, kale, and macadamia is pure comfort, while the pappardelle with braised duck, porcini, and pecorino pepato never misses. And if the special speaks to you, just go for it—you’re in safe hands.

Nestled in the heart of the city, Tipo 00 nails that Melbourne laneway vibe—bustling, intimate, effortlessly cool. The wine list leans Italian but doesn’t ignore the local greats, and the desserts? Let’s just say skipping the Tipomisu (their take on tiramisu) would be a rookie mistake.

Walk-ins are welcome if you’re happy to wait, but a booking will save you the suspense. Either way, a visit to Tipo 00 is never just a meal—it’s a reminder of why Melbourne does Italian food so damn well.